I tried making it with full fat coconut cream and with fingers crossed I waited. Well it worked like a charm! These are simply delicious.
2 tbs coconut oil
1 1/2 cups organic honey
1/8 tsp baking soda
Before you begin place a can of coconut milk in the refrigerator overnight or in the freezer for 20 min or so. You need the coconut cream to separate from the coconut water. Once you open the can scoop off the coconut cream from the top and place into a bowl.
Grease a medium-sized plastic bowl with your coconut oil and place in the refrigerator.
In a large-sized pot, combine coconut cream and honey. The mixture will bubble up quite a bit so make sure there is a lot of room at the top, but you need the mixture to be deep enough to get a good reading with your candy thermometer.
Cook over high heat and stir with a wooden spoon until the mixture comes to a boil.
Cook uncovered without stirring until a candy thermometer reads 280°. This may take a little while.
Remove from the heat and mix in the baking soda. You should whisk in the baking soda and notice a change in the texture of the candy.
Pour into your greased bowl, Now for the fun part!
Wait until it is cool enough to handle, I placed mine in the fridge. It take a couple of hours to cool down. Once it is cool, pick up the candy with oiled hands, keep some oil handy if you need to add more to your hands.
Now stretch out the candy, and pull it like you are pulling taffy. You can divide it into smaller batches if it is easier. Divide the dough into four equal parts. Roll out each quarter and create 4 long thin snakes, about 1/2 inch thick. I like to twist two together and then cut with an oiled knife. Now do the other two.
You can cut up some wax paper into small pieces to hold the candies. I lightly grind some sea salt over mine before wrapping them in wax paper and they are even better! If you like salted caramels.....Store in the fridge or freezer. Enjoy!